Description
This Potsticker Soup is a comforting and flavorful meal perfect for any day. Combining tender potstickers with a savory broth infused with ginger, garlic, and soy sauce, this soup is effortless to make and customizable with veggies like spinach, mushrooms, or bok choy. Garnished with green onions and a touch of chili oil or rice vinegar, it offers a delicious balance of savory, spicy, and tangy notes perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar (optional, for added tanginess)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional, for a spicy kick)
Potstickers and Vegetables
- 12–15 frozen potstickers (store-bought or homemade)
- ½ cup sliced mushrooms (optional)
- ½ cup spinach or bok choy, chopped (optional)
Garnish
- 2–3 green onions, chopped
Instructions
- Prepare the broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated fresh ginger, sautéing for about 1 minute until fragrant to infuse the oil with flavor.
- Add liquid ingredients: Pour in the chicken broth (or vegetable broth), soy sauce, and rice vinegar if using. Stir well and bring the mixture to a gentle boil.
- Cook vegetables: Add the sliced mushrooms and chopped spinach or bok choy to the boiling broth. Let them cook for approximately 3-4 minutes until tender but still vibrant.
- Add potstickers: Carefully add the frozen potstickers directly into the boiling broth. Simmer gently for about 6-8 minutes, or until the potstickers float to the surface and are cooked through.
- Season the soup: Taste the broth and season with salt, pepper, and chili oil or red pepper flakes as desired for extra heat.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped green onions. Serve immediately while hot for the best flavor and texture.
Notes
- You can substitute chicken broth with vegetable broth to make the recipe vegetarian.
- For a spicier kick, increase the amount of chili oil or add a pinch more red pepper flakes.
- Homemade potstickers work wonderfully, but store-bought frozen ones make this recipe quick and easy.
- If you prefer a thicker broth, mix a teaspoon of cornstarch with water and stir into the simmering soup to thicken slightly.
- Adjust vegetables based on preference or seasonality; carrots or snap peas also pair well.
